Frances Janisch; Ken Arcara/Sipa
For some, “comfort food” has a more global bent — not mac ‘n’ cheese, but moussaka. Nevertheless, home-cooked dishes are something everyone relates to.
Makes 3 cups
2 (15.5-oz.) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, crushed
¼ cup tahini (sesame seed paste)
3 tbsp. fresh lemon juice
2 tbsp. extra-virgin olive oil
¾ tsp. salt
¼ tsp. black pepper
Place beans and garlic in a food processor; pulse 5 times or until chopped. Add ½ cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.
After a Birkin bag or a giant pair of sunglasses, a designer veggie drink may be the most sought-after Hollywood accessory.
Courtesy Jamie Oliver
Jamie Oliver’s Frozen Fruit Smoothie
1 ripe banana
1 glass (about 8 oz.) frozen fruit
2 heaping tbsp. natural yogurt
1 small handful oats
1 small handful mixed nuts
1 glass (about 8 oz.) soy milk, skim milk or apple juice
honey to taste, optional
1. Peel and slice your banana and put it into a blender with your frozen fruit and the yogurt.
2. Whiz it up and add the oats and nuts.
3. Add the soy milk, skim milk, or apple juice and whiz again, until nice and smooth. If it’s a bit too thick for you, just add a splash more milk or juice and whiz around again.
4. Give it a good stir, then have a taste. Rarely with a frozen fruit smoothie should you need to sweeten it, but if you think it needs a bit of extra sweetness you can add a little honey to taste—you won’t need much.
Venus Williams’ Kale Orange Power
Recipe courtesy of Jamba Juice
1 cup of freshly squeezed orange juice
½ cup of fresh kale (washed well) or frozen kale
¼ cup fresh or frozen banana
½ cup of ice (optional)
Add ingredients in above order to blender. Blend until smooth and serve immediately.